Lilly at Arcadia
Last inspected: Feb 25, 2026
26
Score
Public records show five inspections at Lilly at Arcadia stretching back to 2024. Inspectors last stopped by on Feb 25, 2026. A high risk tier suggests the facility had a rough recent inspection, with multiple violations on record.
The picture has gotten worse over the last few visits, with the average climbing from around eight violations to closer to 11 violations.
The most common issue across all inspections has been “raw animal food stored over/not properly separated”, showing up two times.
Compared to other Palm Beach Gardens restaurants (averaging 81), there's room to close the gap. Diners may want to weigh the inspection history when deciding to visit.
5
Inspections
6
Critical latest
4
Major latest
1
Minor latest
Inspection History
Feb 25, 2026
Routine - Food
6 critical violations. 4 major violations. 1 minor violation.
View 11 violations
High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee handled cell phone and without washing hands employee handled waffle mix and tongs, discussed with operator employee washed hands. **Corrected On-Site**
12A-29-4
High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Server entered kitchen from outside and without washing hands server handled clean utensils and plates, discussed with operator employee washed hands. **Corrected On-Site**
12A-16-4
High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwasher (Chlorine 0ppm) discussed with operator who primed system and corrected to 100ppm. **Corrected On-Site**
22-41-4
High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. In kitchen on table raw shell eggs (65F - Cold Holding) per operator product left at room temperature for approximately 1 hour , discussed cold holding with operator, operator chose to move product to time is a public health control and added to written procedures and time marked product . **Corrected On-Site**
03A-03-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In walk in cooler raw shell eggs stored above yogurt, discussed with operator who corrected storage of products. **Corrected On-Site**
08A-05-6
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In reach in freezer non commercially packaged raw shrimp stored above French fries, discussed with operator who corrected storage of products. **Corrected On-Site**
08A-02-6
Intermediate - Handwash sink used for purposes other than handwashing. Hand washing sink used to dump ice by server, discussed with operator who educated employee.
31A-11-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At both hand washing sinks no paper towels provided, discussed with operator who provided paper towels. **Corrected On-Site**
31B-02-4
Intermediate - No soap provided at handwash sink. At both hand washing sinks no soap provided, discussed with operator who provided soap.
31B-03-4
Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. On menu undercooked eggs served with no consumer advisory posted, discussed with operator and provided printed copy , operator posted consumer advisory. **Corrected On-Site**
02B-02-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Multiple ceiling tiles and vents soiled with accumulation of dust debris, discussed with operator to clean and sanitize. **Corrected On-Site**
36-34-5
26
Aug 7, 2025
Routine - Food
2 minor violations.
View 2 violations
Basic - Ice scoop handle in contact with ice- at soda machine Stored properly **Corrected On-Site**
10-08-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
90
Jan 23, 2025
Routine - Food
4 critical violations. 3 major violations. 7 minor violations.
View 14 violations
High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee at omelette station grabbing foods with gloved hand to make an omelette; wiped gloved hand with soiled towel and touched pans, spatula and clean plates ; operator educated As per chef employee left for the day. **Repeat Violation** **Admin Complaint**
12A-13-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs and ground beef stored above liquid eggs in walk-in cooler Stored properly **Corrected On-Site**
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. egg whites (68F - Cold Holding); sliced cheese (68F - Cold Holding) at omelette station in the dining room; as per operator food on TPHC since 9:00 am; no form no time tracking ; Operator printed new form and filled out during inspection ; **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Toxic substance/chemical improperly stored. Bottle of Windex next to slicer on prep table Removed **Corrected On-Site**
41-10-4
Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Milk gallons opened on Tuesday in walk-in cooler; advised operator to date and educated
02C-03-5
Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ Operator showed proof of being enrolled in new training program
53A-03-7
Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Dishwasher no proof of reporting responsibility- as per operator employee reported to work for the first time today. Operator printed form and employee signed during inspection; educated operator **Corrected On-Site**
11-26-1
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner- plates and bowls on the rack by dishwasher area Advised to invert
24-05-4
Basic - Equipment and utensils not properly air-dried - wet nesting- soup bowls on dish rack at dishwasher area Educated operator
24-08-4
Basic - In-use utensil not stored on a clean portion of food preparation or cooking equipment- spatula used to flip omelettes at omelette station in the dining room stored on soiled table cloth Educated employee and advised to store on clean surface
10-02-4
Basic - Soiled dry wiping cloth in use at inlet station Educated operator
21-10-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues- all cooler at cook line
22-16-4
Basic - No suitable facilities provided to store employee clothing and other possessions. Observed employee carting personal bike through the prep area and cook line; operator educated and requested employee to store bike outside **Corrected On-Site**
40-01-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee jacket stored on top of can opener at expo line Removed **Corrected On-Site**
40-06-5
29
Aug 1, 2024
Routine - Food
2 critical violations. 4 major violations.
View 6 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. sausage (62F - Cold Holding); cheese (72F - Cold Holding) at cook line; foods not prepared or portioned today; foods kept at room temperature for approximately 1 hours; as per operator foods on 4 hour plan; no form available or time tracked; printed form and time marked foods; **Corrective Action Taken**
03A-02-5
High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee scraped dishes and picked up clean p,ages from expo window to deliver to customers Employee loading dirty dishes in dishwasher and unloading clean plates out of dishwasher
12A-13-4
Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
53B-13-5
Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Reviewed and printed
11-07-5
Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Printed **Corrected On-Site**
11-27-4
Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Printed form to be signed **Corrective Action Taken**
11-26-1
50
Apr 3, 2024
Food-Licensing Inspection
1 critical violation. 1 major violation. 1 minor violation.
View 3 violations
Procedures for Responding to Vomiting/Diarrheal Events
FL-05
Hands Clean and Properly Washed
FL-08
Approved Thawing Methods Used
FL-31
74
Frequently Asked Questions
When was Lilly at Arcadia last inspected?
The most recent health inspection at Lilly at Arcadia on file is from Feb 25, 2026. The public record contains five inspections in total.
What is the most common violation at Lilly at Arcadia?
Across the inspection record, “raw animal food stored over/not properly separated” has been cited two times, more than any other issue at Lilly at Arcadia.
How does Lilly at Arcadia compare to other restaurants in Palm Beach Gardens?
Lilly at Arcadia most recently scored 26 out of 100, which is lower than the Palm Beach Gardens average of 81.
Has Lilly at Arcadia's inspection record improved over time?
No. Recent inspections at Lilly at Arcadia have averaged around 11 violations per visit, up from roughly eight earlier in the record.
What does a high risk rating mean?
A high risk rating at Lilly at Arcadia means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
How often is Lilly at Arcadia inspected?
Based on the inspection history on file, Lilly at Arcadia is inspected around three times per year on average.
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